Bb9 Kobe

Awards

OAD

Japanese Restaurants 2024, 123

All OAD Japanese in Kobe All OAD Japanese in Japan

Tabelog

2024 Bronze

All Tabelog in Kobe All Tabelog in Japan All Tabelog Bronze in Kobe All Tabelog Bronze in Japan

Restaurant Ranking

Restaurant Ranking 2023, #3754

All Restaurant Ranking in Kobe All Restaurant Ranking in Japan

Gault & Millau

3 Torques, 2020

All Gault & Millau in Kobe All Gault & Millau in Japan All Gault & Millau 3 Torques in Kobe All Gault & Millau 3 Torques in Japan

Gault & Millau Public Mark

15 / 20

Ratings from the web

Tabelog

4.30

Chef

Daiki Kanai

Cuisine

Spain, Grilling Cuisine

• 2023
• 2021
• 2019

Dinner at Bb9

on 08 Apr 2023

by Justin Hurst

bb9
Kobe

Great ingredients, cooked simply over wood fire, with no unnecessary adornment. Not a single thing could have been removed, nor would adding anything more have enhanced the dishes further.

For me, the confidence required to send out a dish like this, much less an entire menu, is a sign of greatness.

And here’s something I rarely recommend — get the pairing. Wines are tasty, well matched, with a few nice surprises.

Dinner at Bb9

on 10 Feb 2021

by Justin Hurst

bb9, in Kobe. A great experience, again. Wood smoke and simplicity define the cuisine. Strong Extebarri influence. Wonderful and generous wine pairings as well.

6 / 10

Lunch at Bb9 (bb9)

on 09 Apr 2019

by Gerhard Huber

A disciple of Extebarri cooks inspired food in a tiny restaurant in Kobe. Some of the courses echoing the Grand Master from Spain are excellent. The starter, a smoked buffalo butter on toast with summer truffles on top was a truly great dish. He followed this with a smoked oyster and a grilled tomato which was also excellent.
He reduced his dishes to the point where the ingredient with maybe one or two other components is left. This is a tough way of cooking as there is nothing to hide. It takes... More

A disciple of Extebarri cooks inspired food in a tiny restaurant in Kobe. Some of the courses echoing the Grand Master from Spain are excellent. The starter, a smoked buffalo butter on toast with summer truffles on top was a truly great dish. He followed this with a smoked oyster and a grilled tomato which was also excellent.
He reduced his dishes to the point where the ingredient with maybe one or two other components is left. This is a tough way of cooking as there is nothing to hide. It takes great courage, but when the execution is perfect it becomes very good. Less